Mediterranean Diet White Bean Chicken Chili

Warm up with a hearty and wholesome twist on a classic dish—Mediterranean Diet White Bean Chicken Chili. Packed with lean, tender chicken breast, creamy white beans, vibrant baby spinach, and the bold flavors of garlic, smoked paprika, and dried herbs, this comforting recipe offers a healthy, Mediterranean-inspired take on traditional chili. Fire-roasted tomatoes add a smoky depth, while a splash of fresh lemon juice brightens every spoonful. Ready in under an hour, this one-pot meal is perfect for weeknight dinners or meal prep, delivering a high-protein, nutrient-rich option that’s both satisfying and delicious. Serve it with a sprinkle of fresh parsley to elevate presentation while enhancing the dish’s zesty, herbaceous finish. Ideal for fans of heart-healthy, Mediterranean diet recipes, this chili is a flavorful crowd-pleaser you'll want to make again and again!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium (diced) yellow onion
• 4 minced garlic cloves
• 1 pound (cut into bite-sized pieces) boneless, skinless chicken breasts
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 0.5 teaspoon red pepper flakes
• 4 cups low-sodium chicken broth
• 3 cups white beans (such as cannellini or Great Northern beans), drained and rinsed
• 1 15-ounce can diced fire-roasted tomatoes
• 3 cups baby spinach
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh parsley (chopped, for garnish)
• 1 teaspoon (or to taste) sea salt
• 0.5 teaspoon (or to taste) black pepper

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened.

Step 3

Stir in the minced garlic and cook for 1 minute, being careful not to burn.

Step 4

Add the bite-sized chicken pieces to the pot, and cook until browned on all sides, about 5-7 minutes.

Step 5

Stir in the ground cumin, dried oregano, ground coriander, smoked paprika, and red pepper flakes. Cook for an additional 1-2 minutes to toast the spices.

Step 6

Pour in the chicken broth and stir to deglaze the pot, scraping up any browned bits on the bottom.

Step 7

Add the white beans and the diced fire-roasted tomatoes (with their juices). Stir to combine.

Step 8

Bring the chili to a gentle boil, then reduce the heat to low. Simmer uncovered for 20 minutes, stirring occasionally.

Step 9

Add the baby spinach to the pot and stir until wilted, about 1-2 minutes.

Step 10

Stir in the fresh lemon juice and season the chili with sea salt and black pepper to taste.

Step 11

Ladle the chili into bowls and garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(2848.4g)

Amount per serving	% Daily Value*
Calories	1890.9

Total Fat 50.8g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 3835.6mg	0%
Total Carbohydrate 163.2g	0%
Dietary Fiber 47.3g	0%
Total Sugars 25.8g
Protein 196.5g	0%

Vitamin D 4.5IU	0%
Calcium 641.4mg	0%
Iron 28.2mg	0%
Potassium 4467.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.1%

Protein: 41.5%

Carbs: 34.4%